Approx. 3-4 lbs each (some may contain bone), dry aged 21 day.
 
A rump roast is a cut of beef taken from the rear end of the cow, specifically from the hindquarters. Known for its rich flavour and lean texture. It is ideal for slow cooking methods such as roasting, braising, or pot roasting. When cooked properly, a rump roast can be flavourful and juicy, often served sliced with gravy or as part of a hearty stew. It is often an economical choice for feeding a crowd.